|Haddock||1 Pound, smoked (500 Gram)|
|Boiling water||1 Cup (16 tbs) (As Required)|
|Onions||2 , finely chopped|
|Potatoes||3 Large, sliced|
|White pepper||To Taste|
|Milk||15 Fluid Ounce (450 Milliliter)|
|Butter||1⁄2 Ounce (15 Gram)|
Place the haddock in a heatproof basin.
Pour over enough boiling water to cover and leave for 10 to 15 minutes.
Strain the liquid and pour 300 ml/10 fl oz into a saucepan.
Add the onions, potatoes and pepper to taste.
Cover and cook for 20 minutes or until the potatoes are tender.
Meanwhile, remove the skin and bones from the haddock and flake the flesh into large pieces.
Remove the pan from the heat and mash the potatoes with the onions and cooking liquid.
Gradually stir in the milk.
Return to the heat and add the flaked haddock and butter.
Heat through gently.
Taste and add salt if necessary.